If you are from the British Isles, and more specifically the northern half, these are a staple in most house holds. Mothers (inlcuding my own) constantly strive to achieve the perfect balance of height with lightness without them going too crispy!
Apparently a 2008 ruling by the Royal Society of Chemistry has it that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”
This is one of my mother’s favourites. She received from one of my father’s work colleague’s wives whilst at a work function, the napkin is treasured and I am posting this online so forever will it be immortalised. This recipe may already be out there, so let this be the disclaimer that although I cannot claim this recipe, I have no proof of where it originally came from…. so there!! See what you think.
makes 24 yorkshires ( I always make a batch and then freeze whatever is not used)
295g plain flour
3/4 pt (ideally skimmed) milk
3 large eggs
1 egg white
Salt & Pepper
Goose/Duck Fat (or lard/oil)
1. Pre-heat the oven to 240c/475/Gas Mark 9 (or the highest you can get it)
2. Place half a tsp of fat/lard/oil in each pudding tin
3. Once the oven is heated place the tins into the oven
4. In a bowl whisk together with an electric whisk the flour, milk, eggs, egg white, salt and pepper
5. Chill in the fridge for 3 minutes, then whisk again
6. Immediately from whisking, check the fat is smoking in the tins and pour mixture into the tins as quick as you can but taking care not to burn yourself or splash any hot fat
7. Close the oven and watch them rise! They usually take about 25 minutes, but depending on whether you like them ‘puddingy’ or ‘crispy’ add 5-10 mins if required (this may depend on your oven as well). Try it and see what is best for you.
8. Serve with your Roast Dinner! Or… with fruit jams, custard with baked apples, and many more traditional methods!